Tortellini Vegetable Soup
15Prep Time Minutes
30Total Time Minutes
5Number of Ingredients
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
1 can (16 oz each) reduced sodium dark red kidney beans, drained, rinsed
3 cups reduced-sodium chicken broth
2 cups water
1 pkg (9 oz each) refrigerated whole wheat cheese tortellini, uncooked
4 ounces baby spinach leaves
|% Daily Value|
|Total Fat||4 g||6%|
|Saturated Fat||1 g||6%|
|Dietary Fiber||7 g||28%|
|Vitamin C||9 mg||14%|
|Vitamin A||1884 iu||38%|
Combine undrained tomatoes, beans, broth and water in large saucepan. Bring to a boil over medium-high heat; stir in tortellini and cook 8 to 10 minutes or until pasta is tender.
Stir in spinach; serve.
Other canned beans may be used if red kidney beans are not available. Small red beans or pinto beans would be most similar, however cannellini or Great Northern could be used if less color was OK.
Frozen or dry cheese tortellini also could be used in place of refrigerated tortellini. Cook according to recommended time or until pasta was tender.
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